Vegan Greek Salad

Vegan Greek Salad Fusilli Pasta With Lime & Basil & Olives

HELPFUL TIP: Pasta using pulses such as lentils, chickpeas and beans to produce an alternative to traditional wheat pasta has more protein, fibre than traditional pasta and is low in fat. Pulse pastas are naturally gluten free, since they use pulse flour instead of wheat flour, however it’s always recommended to check product labels in case it’s a combination of pulse and wheat flour. Overall, it’s a nutrient dense food that can also be counted as at least one of your recommended five vegetables a day. There is a caution for those who suffer from IBS, as they are advised to consume pulse pasta in small amounts. I enjoy having pastas made from lentils or chickpeas in room temperature, something that’s very common in the Mediterranean. The above pasta salad is an excellent example of that!



  1. Instructions
  2. Cut the tomatoes in half lengthwise. Cut the onions in half and then in slices about ⅛-inch thick. Trim the ends off the cucumber, halve lengthwise and cut into half-moon slices about ⅛-inch thick.
  3. Bring a large pot of salted water to a rolling boil and boil the pasta. Drain, toss with 3 tablespoons olive oil.
  4. Add the tomatoes, cucumber slices and onions to the pasta. Zest the lime and mix in the zest. Add the olives and basil leaves. Cut the lime into wedges and toss that into the pasta as well. Adjust seasoning with salt and pepper, toss and serve.

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